Opened in 1981, the 30-year-old Sin-Lin Seafood Restaurant is one of Taichung's oldest restaurants. However, while most Taichung folks seem to think of it as a popular banqueting venue, it is actually an ideal eatery for enjoying traditional, authentic Taiwanese cuisine and a nostalgic local atmosphere.

The restaurant's glass aquarium displays live seafood that can be cooked in any number of ways, such as steaming, frying and grilling. However, if you're not confident about making the right choice for your orders, feel free to ask the staff and professional chefs, who frequently recommend the seasonal seafood specialties.

Following are the most popular dishes, recommended by Sin-Lin's second-generation owner, Ms. Kan Chu-ying.

Seafood Buddha's Casserole (NT$360/small, NT$600/large) has been one of the restaurant's signature dishes since its business began. The crabs are cooked in a casserole with stir-fried bok choy, mushrooms, garlic, fish skin, dried shrimp, taro, lean meat and chicken stock.

Sesame Oil Stir-Fry (NT$480) has a very unique flavor and contains chicken testicles and pork kidneys stir-fried with ginger slices and sesame oil.

Besides juicy, fresh shrimp, the Shrimp Stewed in Rice Wine (NT$420) also is made with sweet ginger slices, chicken wings and black pork.

Also among Sin-Lin's oldest dishes are the Stir-Fried Vegetables (NT$60) and Fried Noodles (NT$60), which are common, but essential, parts of any Taiwanese traditional feast.

Sin-Lin customers all know that the restaurant offers Fried Taro Cakes (for free) after a meal as desserts, in the perfect ending to a Taiwanese meal.